Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.

Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.

Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.

Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.

Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

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Comments, questions and tips

This recipe is absolutely delicious! Great comfort food x 1000. The combination of flavours of the sausage, red wine and tomato is magical. A must for any pasta bake fan!!!

fulgencio

19th Oct, 2012

5.05

Regular favorite, I use half ordinary sausages and half choritzo sausages and 2 chopped galic cloves with the onions. Yummy and makes loads so us 2 have it the next day too.

sarahwarner

9th Oct, 2012

5.05

I absolutely love this recipe and so does my family and will continue to make this, recommend this to anyone!

juliecurtis

22nd Aug, 2012

5.05

This is super delicious and really easy to make. A firm favourite for our weekly meal plan!

nikkiblemings

24th Jul, 2012

5.05

Forgot to rate!

nikkiblemings

24th Jul, 2012

5.05

The absolute favourite pasta recipe in my house - delicious. My boyfriend would happily eat this about 3 times a week. I use nice peppery cumberland sausages and crush in a couple of gloves of garlic. Yum.

l0renz0

9th Jul, 2012

saved time by using 2 pkts white sauce mix and used italian style sausages for some extra spice !

sofiewood

5th Jul, 2012

4.05

Whenever I offer to cook for my family they always request this! Easy peasy to make - if you can't be bothered making bechemel from scratch just use a shop bought one - works just as well. I also like to use flavoured sausages to spice things up a little - normally something with chilli or our fave is a Sicilian sausage - you'll find that most supermarkets have flavoured sausages like this in their Taste the Difference/Finest, etc ranges. Yum!

moorestufftosay

25th Jun, 2012

This meal is superb - easy to cook and perfect to cook extra for lunch for a quick supper later in the week. It is rich and creamy and really perfect comfort food at any time of year!

sbirkinshaw

13th Jun, 2012

5.05

WENT DOWN A TREAT! I used a tin of chopped tomatoes in the sausage instead of the stock, also added chopped mushrooms and chunky chopped red pepper (all extra 1-of-5-a-day) then also cooked the pasta in stock water for added flavour. The quantities in this recipe made lots (especially with my extras) easily 6-8 portions. Enjoy!

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